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1. What is Food Poisoning? Explain.

— In general, the term “food poisoning” is used to refer to any illness involving
a combination of intestinal symptoms such as nausea, vomiting and
diarrhea.
— However, the term “food poisoning” is misleading, since it groups all food-
related illnesses by symptoms, rather than by the pathogen that causes the
illness such as a toxin, bacteria or virus.

2. What are solutions for hazards in food service? Explain each.

Hazard #1: Unnatural or Akward Postures

• Use countertops and cutting surfaces that can be adjusted to the right height
for different workers
• Install sinks that are the height of most workers’ hips
• Make sure that all in equipment, utensils, pots and pans needed in the
kitchens are within the height of the shortest workers
• Store heavy and frequently used items on racks that are no lower than hip
height and no higher than chest height
• Limit very low and overhead storage to items not often used
• Use tools with longer handles
• Organize work to reduce reaching, bending and squatting
• Use an elevated work platform for high work
• Remove obstacle that get in the way of work processes and work flow

Hazard #2: Repetitive Motions

• Spread repetitive tasks over the day and between workers


• Change hands to spread out repetitive movement, see if you can use your
right hand half of the time
• Take frequent rest breaks from the repetitive activity

Hazard #3: Standing in the Same Place for a Long Time

• Buy and install thick rubber mat to make standing more comfortable
• Buy stools or low small benches to allow workers to change their position and
rest one leg and foot
• Workers should take breaks from standing still by walking around to increase
blood flow

Hazard #4: Heavy Loads

• Use carts to move food production in and trash out


• Use equipment to assist with pours
• Store heavy loads between hips and chest
• Store much lighter loads between chest and shoulders
• Organize work to reduce reaching, bending, pulling and squatting
• Get help from co-workers when handling bulky or heavy loads, if the load
feels too heavy for two people then
• Find a way to break up the load
• Clear your walking path of objects and debris when handling heavy materials
• Make sure the walking path is not slippery
• Bring the load you are carrying as close as possible to your body
• Keep your head and torso up
• Free your fingers and toes from underneath a box or load before placing it
down

Hazard #5: Forceful Use of your Hand Muscles

• Use large rubber coated handles of knives, spoons, ladles and forks to
increase friction
• Use carts or hand trucks, buy lighter tools that allow workers to keep their
wrists straight
• Grip objects, tools, equipment and knives with the whole hand, not just a few
fingers
• Pick up smaller loads keeping wrists straight
• Pick up items from the bottom using the whole hand, avoid using only a few
fingers
• Make the handles thicker on small tools, put tool down when not in use;
attach hand heavy objects that must be lifted.
Hazard #6: Slips, Trips and Falls

• Increase traction on stairways and walkways


• Install handrails on both sides of stairways
• Buy and install rubber mats
• Buy slips-resistant shoes with low heels
• Install bright lights on stairways and walkways
• Replace worn-out torn carpet and rugs, fix rough and uneven floor surfaces
maintain a housekeeping schedule to keep walkway and surfaces clear
• Mop slippery, wet floors and spills right away
• Move slowly and carefully near corner and when handling objects such as
pots, pans, containers, vats and food
• Keep floors and stairs clean and dry
• Beware of blind spots rips in carpets or rugs and rough and uneven floor
surfaces, make frequent requests to get these repaired

Hazard #7: Burns

• Use splashguards around hot surfaces


• Use materials handling devices such as rolling carts with handles for moving
vats
• Use dry potholders and mitts
• Use pour assist devices
• Have burn fast aid kits
• Dry food before placing in hot oil
• Never leave hot oil unattended
• Cool oil and grease before handling
• Use lids and covers
• Fill fryers baskets no more than half full
• Keep liquids away from fryers
• Turn off stove when not in use
• Keep pot and pan handles away from hot burners
• Place food in boiling water slowly to reduce splash
• Make sure pot handles do not stick out over the edge of a range or stove
• Adjust burner flames to only cover the bottom of the pan
• Use long oven gloves or mitts for deep ovens
• Do not open cookers and steam oven when they are under pressure
• Open lids away from you
• Get help when handling heavy containers of hot liquid

Hazard #8: Cuts and Lacerations

• Make sure that machine guards are installed on all meat slicers, mixers,
baking machines, and similar types of equipment
• Never remove machine guards when in use
• Never operate any machine unless you are trained in its use
• Never cut meat in a slicer once it becomes too thin, use a knife to complete
the cutting
• Never wear jewelry or loose clothing which can get stuck in a machine
• Cut and slice away from the body
• Keep knives sharpened daily
• Store knives properly in knife racks, not metal or plastic containers
• Not let knives soak in soap or dirty water
• Use the correct knife for the appropriate activity
• Use a damp cloth under cutting board to reduce movement of the board
• Do not place knives near the edge of the countertop
• Carry knives by handle with the cutting edge angled down and away from you
• Never hand knife to a co-worker, place it on a surface and let the co-worker
pick it up
• Separate broken glass from trash

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